Linguine alla Puttanesca
Linguine in a Southern Italian Sauce with Anchovies & Capers

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my linguine in a southern italian sauce with anchovies & capers for you to enjoy.

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

TwitterFacebook

4

Serves

9

Ingredients

Pasta Recipes, Meat-Free Recipes, Healthy Recipes

Type

Ingredients

  • 4 tablespoons olive oil
  • 1 garlic clove, peeled & thinly sliced
  • 6 anchovy fillets in oil, drained & chopped
  • Half a teaspoon dried chilli flakes
  • 50g capers in salt, rinsed under cold water
  • 70g pitted Leccino olives in brine or oil, drained & halved
  • 1 x 400g tin cherry tomatoes
  • 400g linguine
  • Salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest linguine in a southern italian sauce with anchovies & capers! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Place a large frying pan over a medium heat, add the oil and fry the garlic and anchovies for 2 minutes, stirring occasionally with a wooden spoon.
  2. Add the chilli flakes, capers and olives and continue to cook for a further 3 minutes; keep stirring.
  3. Pour in the cherry tomatoes, stir well and gently simmer for 8 minutes with the lid off, stirring every couple of minutes. Season with salt, remove from the heat and set aside.
  4. Cook the linguine in a large saucepan of salted boiling water until al dente. To get the perfect al dente bite, cook the pasta for 1 minute less than instructed on the packet. Once the pasta is cooked, drain and tip back into the same pan it was cooked in.
  5. Pour the puttanesca sauce over the linguine and stir all together for 30 seconds to allow the flavours to combine fully.
  6. Serve immediately – without any kind of cheese!

GINO’S TIP: Don’t try making this recipe with fresh tomatoes – you need to use tinned tomatoes to get the correct consistency.

Once you’re done, simply sit back and enjoy your linguine in a southern italian sauce with anchovies & capers and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Hearty Bean Stew with Pasta

View Recipe

Next Recipe

Linguine with Anchovies, Chilli & Garlic

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Pizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze

I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Scombro Grigliato Con Semi Di FinocchiettoGrilled Mackerel with Fennel Seeds and Balsamic Vinegar

When you fancy a savoury start to the morning, please try this. I love it: not only is it delicious but you can’t get anything healthier. Mackerel is an oily, coldwater fish known especially for its nutritional benefits, as it’s a great source of omega-3 fatty acids which are good for brain growth and protection. In fact, the omega-3 content may actually reduce your risk of developing Alzheimer’s...

4

Serves

10

Ingredients

Mackerel

Main Ingredient
View Recipe